Homemade Sesame Candy

Sesame candy, with its rich aroma and crispy texture, brings back fond childhood memories for many.

You can use either white or black sesame seeds, but today I’m using black sesame seeds. I love their flavor and often use them in various recipes like homemade black sesame buns, black sesame tang yuan, and black sesame mantou rolls.

Now, let’s make this delicious sesame candy using traditional methods.

Ingredients:

• 500g roasted black sesame seeds
• 250g roasted peanuts
• 300g brown sugar
• 150g maltose
• 120ml water

Instructions:

Prepare the Peanuts:

• Place the peanuts in a pan over low heat, stirring continuously. The goal is to enhance the peanuts’ crispiness and remove any excess moisture. Once the peanuts turn slightly yellow, remove them from the pan.
• After the peanuts have cooled, gently rub them to remove the skins. Skinned peanuts have a finer texture and won’t impart a bitter taste when chewed.
• Place the skinned peanuts on a cutting board and crush them lightly with a rolling pin. Be careful not to crush them too finely; keeping some chunks will add texture to the sesame brittle.

Prepare the Sesame Seeds:

• Use store-bought roastedblack sesame seeds to ensure their aroma and texture are at their best. If the sesame seeds are not dry enough, you can lightly toast them in a pan to remove any excess moisture.
• Mix the roasted sesame seeds with the crushed peanuts, stirring well to combine. This blending of flavors will enhance the sesame brittle’s rich and layered taste.

Cook the Syrup:

• In a clean, oil-free pan, add 300g of brown sugar and about 120ml of water (adjust the water as needed).
• Heat over low flame, stirring constantly, until the sugar fully dissolves in the water. Stir evenly to prevent the sugar from sticking to the bottom and burning.
• When the sugar solution begins to bubble and thicken, add 150g of maltose. Maltose increases the stickiness and sweetness of the sesame brittle, while also making it crispier.
• Continue to cook on low heat, stirring constantly, and watch the syrup’s color change. The syrup will darken as it cooks. When it reaches the “soft ball” stage (when you can stretch it into long threads with chopsticks), it’s ready to remove from heat.

Mix and Shape:

• After turning off the heat, let the syrup cool slightly to avoid the sesame seeds from becoming too oily or losing their shape due to high temperature. When the syrup is cool enough to handle but still fluid, quickly pour in the sesame and peanut mixture. Stir rapidly with a spatula to ensure every seed and peanut is coated with the syrup.
• Prepare a mold, such as a rectangular baking tray, lined with parchment paper to prevent sticking. Pour the sesame-peanut mixture into the mold, and press it down firmly with a spoon or rolling pin to create a smooth, even layer. If you don’t have a mold, you can also pour the mixture onto a work surface and roll it out flat.

Slice and Store:

• Let it cool until it’s warm enough to handle, then cut it while still slightly warm. For convenience, try to keep the pieces uniformly sized.
• Store the cut sesame brittle in an airtight container to prevent it from becoming soft due to moisture. It can be kept in a cool, dry place, or refrigerated to extend its shelf life.

Tips:

1. Cook the syrup over low heat and stir continuously to prevent it from burning.
2. After adding maltose, monitor the syrup closely to avoid overcooking, which can make the brittle too hard or too brittle.
3. Press the sesame brittle firmly into shape while it’s still warm, or it will be difficult to shape once it cools.
4. Make sure the sesame brittle is fully cooled before cutting, as it may crumble if sliced while still warm.

Give this delicious sesame brittle a try and let the traditional flavors come alive in your mouth!

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Homemade Sesame Candy

Sesame candy, with its rich aroma and crispy texture, brings back fond childhood memories for many.

Course Dessert

Cuisine Chinese

Servings 6

Calories 985kcal

Ingredients

• 500 g roasted black sesame seeds
• 250 g roasted peanuts
• 300 g brown sugar
• 150 g maltose
• 120 ml water

Instructions

Prepare the Peanuts:

• Place the peanuts in a pan over low heat, stirring continuously. The goal is to enhance the peanuts' crispiness and remove any excess moisture. Once the peanuts turn slightly yellow, remove them from the pan.
• After the peanuts have cooled, gently rub them to remove the skins. Skinned peanuts have a finer texture and won't impart a bitter taste when chewed.
• Place the skinned peanuts on a cutting board and crush them lightly with a rolling pin. Be careful not to crush them too finely; keeping some chunks will add texture to the sesame brittle.

Prepare the Sesame Seeds:

• Use store-bought roasted black sesame seeds to ensure their aroma and texture are at their best. If the sesame seeds are not dry enough, you can lightly toast them in a pan to remove any excess moisture.
• Mix the roasted sesame seeds with the crushed peanuts, stirring well to combine. This blending of flavors will enhance the sesame brittle's rich and layered taste.

Cook the Syrup:

• In a clean, oil-free pan, add 300g of brown sugar and about 120ml of water (adjust the water as needed).
• Heat over low flame, stirring constantly, until the sugar fully dissolves in the water. Stir evenly to prevent the sugar from sticking to the bottom and burning.
• When the sugar solution begins to bubble and thicken, add 150g of maltose. Maltose increases the stickiness and sweetness of the sesame brittle, while also making it crispier.
• Continue to cook on low heat, stirring constantly, and watch the syrup's color change. The syrup will darken as it cooks. When it reaches the "soft ball" stage (when you can stretch it into long threads with chopsticks), it's ready to remove from heat.

Mix and Shape:

• After turning off the heat, let the syrup cool slightly to avoid the sesame seeds from becoming too oily or losing their shape due to high temperature. When the syrup is cool enough to handle but still fluid, quickly pour in the sesame and peanut mixture. Stir rapidly with a spatula to ensure every seed and peanut is coated with the syrup.
• Prepare a mold, such as a rectangular baking tray, lined with parchment paper to prevent sticking. Pour the sesame-peanut mixture into the mold, and press it down firmly with a spoon or rolling pin to create a smooth, even layer. If you don’t have a mold, you can also pour the mixture onto a work surface and roll it out flat.

Slice and Store:

• Let it cool until it's warm enough to handle, then cut it while still slightly warm. For convenience, try to keep the pieces uniformly sized.
• Store the cut sesame brittle in an airtight container to prevent it from becoming soft due to moisture. It can be kept in a cool, dry place, or refrigerated to extend its shelf life.

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Nutrition

Calories: 985kcal | Carbohydrates: 96g | Protein: 27g | Fat: 62g | Saturated Fat: 9g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 25g | Sodium: 206mg | Potassium: 793mg | Fiber: 14g | Sugar: 69g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 898mg | Iron: 14mg